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HomeMy WebLinkAbout1735 Ellington Road - Building Plans & D 'aal & ,laird duce /ti„cerct �a, 33 Forest St.,Middletown,CT 06457 860-347-2189 Fax: 860-343-5479 CT Lie, F30004 MA Li .001071 RI Lie.55J309AB �srt�ri� 6u1Nn-rv12 Cr" 0607/ Nozzles Detectors Gas Valve /h C#Av/(R L Microswitch .,3 SE r'l A4Att m -�Esc►��c.� ��2 �,�r�/ _ ��cTIL/d — IIood&Plenum Cooking Appliances(Left to Right) 194C GAf 5 2. 6. 3. Z51 L,41( 7 4. 8 Cylinder# Size Mfg;.Date Maintenance Record 1 :3 C;k The fire suppression system is installed in accordance with the manufacturer's specifications,NFPA Standard 96,17,17A(current issue), - and all applicable state and local codes. Inspector: f tt h'/' �/fi�9 44 m License#: `� j Date -----�—�- �� , , : : _ _ � , __ ,. __ . .__ _, .. _ _o Iwo r� � �� � �1► I ❑ , jn : , v G ®. a72Z�N Ivy : ; , : , : , Mz i I oae & .�ar,� duceetta, 33,Forest St.,Middletown,CT 06457 860-347-2189 Fax:860-343-5479 CT Lie. F30004 MA Lie. 001071 RI Lie.55J309AB ��az 4Z2.A -k2U7-' ' Gv/�v/�i`�lL CT" o6o7`/ System Lj� ANju4 Aloz Nozzles Detectors 3 Gas VAIve LA Z. Microswitch 3 P Q - .A M rf _ 14Ar2m �Alkr AfAA hood-&PlenumxMr3 u f! _ Cooking Appliances(Left to-Rzght) ECG 64J 5. 2: 6A 191 6. 3. Z!2 i;cA 7. 4. 8. Cylinder# Size Mfg;.Date Maintenance Record —� 3C15L The fire suppression system is installed in accordance with the manufacturer's s ecific:ations NFPA Standard 96 17 17A current issue and all applicable state and local codes. Inspector: ,f tZOL�r /- Al u O°,ol_J&_ License#: /C,J !y _ Date: : 7,7 xny ddy _ nn 1 JnprvoJ -- - J7P�J , j A7 f//1 .S'f/9 t : r by M sir 9� i i : i , , : ; I _ . t ? - - . - = - - •r� , I i - : : SL Model Fusible Link - Identification Sheet Part No 439085 Part No. 439086 Part No. 439087 Part No. 439088 Part No. 439089 �:fly„, � •' Yt ° Temperature Rating: Temperature Rating: Temperature Rating: Temperature Rating: Temperature Rating: 165 OF (74° ) 212 OF (100°C) 280 OF (138 °C) 360 OF (182 °C) 450 OF (232 °C) Maximum Allowable Maximum Allowable Maximum Allowable Maximum Allowable Maximum Allowable Temperature Exposure: Temperature Exposure: Temperature Exposure: Temperature Exposure: Temperature Exposure: 100 OF (38 C) 150 OF (66 °C) 225 OF (107 °C) 290 OF (143 °C) 360 OF (182 °C) Color of Lin : Color of Link: Color of Link: Color of Link: Color of Link: Black White Blue Red Green Quantity: Quantity: Quantity: Quantity: Quantity: Pack of 25 Pack of 25 Pack of 25 Pack of 25 Pack of 25 Follow Detect r placement requirements listed in your Restaurant Fire Suppression System Manual. One, Slanton Street 1:1.IANSUL.1R-102Tm RESTAURANT SYSTEM DISTRIBUTION PIPING REQUIREMENTS SHEET ► Distribution Piping Requirements-1.5 Gallon(5.6 Liter)System Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft(12.2 m) 6 ft(1.8 m) 4 It(1.2 m) 10 It(3 m) Maximum Rise 6 ft(1.8 m) 4 ft(1.2 m) 2 ft(0.6 m) 2 ft(0.6 m) Maximum 900 Elbow 9 4 4 6 Maximum Tees 1 1 2 3 Maximum Flow Numbers 5* 2 2 3 *Exceptions: 1. Six(6)flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 N nozzles,Part No. 56930,are used to protect woks or griddles. 2. Six(6)flow numbers are allowed when six(6) IN nozzles, Part No.56930,are used and none of the nozzles are used to protect woks and griddles.Note:Only five(5)flow numbers are allowed if a 1 N nozzle is used for wok or griddle protection. 3. Six(6)flow numbers are allowed when only two(2)3N nozzles,Part No.76782,are used. ► Distribution Piping Requirements-1.5 Gallon(5.6 Liter)System 1. This option allows for duct protection,plenum protection,appliance protection,or any combination. 2. When using a combination of plenum and duct protection only,only one duct nozzle,either a 1 W, 1100,or a 2W,may be used. 3. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 8 ft(2.4 m). When the supply line is split,the combined total of both legs of the supply line(from the start of the first branch line to the start of the last branch line)must not exceed 8 ft(2.4 m). 4. The total length of all branch lines must not exceed 22 ft(6.7 m). 5. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in.supply line. ► Distribution Piping Requirements-3.0 Gallon(11.3 Liter)System Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft(12.2 m) 8 ft(2.4 m) 4 It(1.2 m) 12 ft(3.7 m) Maximum Rise 6 ft(1.8 m) 4 ft(1.2 m) 2 ft(0.6 m) 2 ft(0.6 m) Maximum 90 Elbow 9 4 4 6 Maximum Tees 1 2 2 4 Maximum Flow Numbers 11* 4 2 4 *Exceptions: 1. Twelve(12)flow numbers are allowed in any one tank for hood and duct protection. 2. Twelve(12)flow numbers are allowed with any one tank using only two-flow appliance nozzles. 3. Twelve(12)flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: 1. Twelve(12)flow numbers are allowed when four(4)Dean Industries GTI Gas Fryers are protected at low proximity. 2. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one(1)2W duct nozzle,one(1) 1/2N electrostatic precipitator nozzle,one(1) 1N plenum nozzle,and four(4)two-flow appliance nozzles.Contact ANSUL Applications Engineering Department for additional information. ► Distribution Piping Requirements-3.0 Gallon(11.3 Liter)System 1. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft(7.3 m). When the supply line is split,the combined total of both legs of the supply line(from the start of the first branch line to the start of the last branch line)must not exceed 24ift(7.3 m). 2. The total length of all branch lines must not exceed 36 It(10.9 m). 3. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in.supply line. [301,1ANWOR-102Tm RESTAURANT SYSTEM DISTRIBUTION PIPING REQUIREMENTS SHEET ► Distribution Piping Requirements-6.0 Gallon(22.7 Liter)Manifolded System - Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 32 ft(9.7 m) 8 ft(2.4 m) 4 ft(1.2 m) 12 ft(3.7 m) Maximum Rise 6 ft(1.8 m) 4 ft(1.2 m) 2 ft(0.6 m) 2 ft(0.6 m) Maximum 90'Elbow 8 4 4 6 Maximum Tees 2 2 2 4 Maximum Flow Numbers 22 4 2 4 ► Distribution Piping Requirements-6.0(22.7 Liter)Gallon System 1. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft(7.3 m). When the supply line is split,the combined total of both legs of the supply line(from the start of the first branch line to the start of the last branch line)must not exceed 24 ft(7.3 m). 2. The total length of all branch lines must not exceed 36 ft(10.9 m). 3. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in.supply line. ► Distribution Piping Requirements-9.0(34 Liter)Gallon System Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft(12.2 m) 8 ft(2.4 m) 4 ft(1.2 m) 12 ft(3.7 m) Maximum Rise 6 ft(1.8 m) 4 ft(1.2 m) 2 ft(0.6 m) 2 ft(0.6 m) Maximum 90'Elbow 9 4 4 6 Maximum Tees 1 2 2 4 Maximum Flow Numbers 11* 4 2 4 *Exceptions: 1. Twelve(12)flow numbers are allowed in any one tank for hood and duct protection. 2. Twelve(12)flow numbers are allowed with any one tank using only two-flow appliance nozzles. 3. Twelve(12)flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: 1. Twelve(12)flow numbers are allowed when four(4) Dean Industries GTI Gas Fryers are protected at low proximity. 2. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one(1)2W duct nozzle,one(1) 1/2N electrostatic precipitator nozzle,one(1) 1N plenum nozzle,and four(4)two-flow appliance nozzles.Contact ANSUL Applications Engineering Department for additional information. ► Distribution Piping Requirements-9.0(34 Liter)Gallon System 1. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft(7.3 m). When the supply line is split,the combined total of both legs of the supply line(from the start of the first branch line to the start of the last branch line)must not exceed 24 ft(7.3 m). 2. The total length of all branch lines must not exceed 36 ft(10.9 m). 3. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in.supply line. General Piping Requirements 1. All R-102 system piping is straight line.Therefore,the need for critical lengths and balancing is minimized. 2. Two 45'elbows count as one 90*elbow. 3. Each branch line includes the tee or elbow leading to it,and all fittings within the branch line itself. 4. The minimum piping length of Schedule 40,3/8 in.pipe from the tank outlet to any nozzle protecting a range,fryer,or wok must be 6 ft(1.8 m). 5. Pipe lengths are measured from center of fitting to center of fitting. 6. All distribution piping must be Schedule 40 black iron,chromeplated,or stainless steel.Do not use hot dipped galvanized pipe on the distribution piping. 7. All threaded connections located in and above the protected area must'be sealed with pipe tape.Tape should be applied to male threads only.Make certain tape does not extend over the end of the thread,as this could cause possible blockage of the agent distribution. ANSUL INCORPORATED,ONE STANTON STREET,MARINETTE,WI 54143-2542 715-735-7411 Form No.F-2005074-1 Copyright©2008 Ansul Incorporated JUJANSU7L R-102 RESTAURANT SYSTEM A Tyca International Company NOZZLE COVERAGE/OVERLAPPING SUMMARY SHEET Multiple Multiple Width Length Nozzle w/o Nozzle w/ Minimum Maximum Nozzle Flow in. (cm) in. (cm) Drip Board Drip Board Nozzle Ht. Nozzle Ht. Appliance Type Points Max.Side Max.Side Area ln2 cm ream cm fn. cm m. cm Fryers without drip boards 230/290* 2 14 (36) 15 (38) - - 27/13 (69/33) 47/16 (119/41) *Low ProximitySplit or No Split Vat 245/290* 2 14/14.5 36/37 15/14 - - ( ) (38/36) 20/16 (51/41) 27/27 (69/69) Fryers without drip boards 290 2 119.5 (50) 19 (48.2) - - 13 (33) 16 (41) Non-Split Vat(ONLY) 3N 3 119.5 (50) 19 (48.2) - - 21 (53) 34 (86) 3N 3 118 (45.7) 18 (45.7) - - 25 (64) 35 (89) Fryers with drip boards 230/290* 2 114 (36) 21 (53) 210 (1355) 294 (1897) 27/13 (69/33) 47/16 (119/41) Low Proximity Splitor No Split Vat' 245/290* 2 14/14.5 (36/37) 21/26.5 (53/67) 210/203 (1355/1310) 294/384.2(1897/2479) 20/16 (51/41) 27/27 (69/69) Fryers with drip boards' 290 2 19.5 (50) 25 3/8 (65) 370.5 (2390) 495 (3194) 13 (33) 16 (41) Non-Split Vat(ONLY) 3N 3 19.5 (50) 25 3/8 (65) 370.5 (2390) 495 (3194) 21 (53) 34 (86) 3N 3 18 (45.7) 27 3/4 (70.5) 324 (2090) 497 (3206) 25 (64) 35 (89) Tilt Skillet/Braising Pan, Coverage limitation are based on fryer sizes including the drip boards. Exception:Tilt Skillets and Braising may exceed the maximum of 6 ft2 (0.56 m2) Longest Side Max.Area in'(cm,) Range 1 N 1 12 (30.5) 32 (81) 384 (2477) - 30 (76) 40 (102) With or without back shelf** 1N 1 18 (45.7) 24 (61) - - - 15 (38.1) 20 (50.8) Without back shelf 1 F 1 12 (30.5) 28 (71) 336 (2168) - 30 (76) 50 (127) With back shelf 1F 1 12 (30.5) 28 (71) 336 (2168) - 40 (102) 48 (122) 245 2 24 (61) 28 (71) - - 40 (102) 50 (127) Without back shelf 260 2 24 (61) 32 (81) 768 (4955) - 30 (76) 40 (102) With back shelf' 260 2 12 (30.5) 32 (81) 384 (2477) - 30 (76) 40 (102) 2 x 290 4 36 (91) 28 (71) 1008 (6503) - 15 (38) 20 (51) Griddle 1N/iNSS 1 36 (91) 30 (76) - - 35 (89) 40 (102) 290 2 30 (76) 24 (61) - - 30 (76) 50 (127) J 260 2 48 (122) 30 (76) - - 30 (76) 50 (127) 290 2 48 (122) 30 (76) - - 20 (51) 30 (76) 2120 2 48 (122) 30 (76) - - 10 (25) 20 (51) Chain Broiler' 2 x 1W 2 34 (86) 30 (76) - - 10 (25) 26 (66) (Overhead Protection) Chain Broiler 2 x iN 2 31 (79) 43 (109) - - Front edge;1 to 3 in. (Horizontal Protection) (3 to 8 cm)above the chain Char Broiler Gas-Radiant 1N/1NSS 1 24 (61) 36 (91) - - 15 (38) 40 (102) Electric 1N/iNSS 1 120 (51) 34 (86) - - 20 (51) 50 (127) Lava-Rock 1N/iNSS 1 113 (33) 24 (61) - - 18 (46) 35 (89) Natural Charcoal' 1 N/1 NSS 1 12 (30.5) 24 (61) - - 18 (46) 40 (102) Lava-Rock or Natural Charcoal' 3N 3 24 (61) 30 (76) - - 14 (36) 40 (102) Wood Fueled' 3N 3 24 (61) 30 (76) - - 14 (36) 40 (102) Upright Broiler 2 x 1/2N 1 30 (76) 32.5 (82.5) Front edge; Salamander Broiler 2 x 1/2N 1 30 (76) 32.5 (82.5) - - above the grate 1N 1 1 16 (41) 29 (74) - - - - 1 N nozzle location to be on the vertical edge 6 to 12 in.(15.2 to 30.5 cm)in front and 0 to 12 in.(0 to 30.5 cm)above the tap of broiler See manual for nozzle location I 1 131 (79) 115 (38) - - - - Internal Chamber 1N 1 16 (41) 29 (74) - - 6-12 in.above either end (15.2 to 30.5 cm) Wok 3.75 to 8 in. deep 260 2 14 to 30 in.(36 to 76 cm)diameter - - 35 (89) 45 (114) (9.5 to 20.3 cm) 3 to 6 in.(7.6 to 15.2 cm)deep 1 N/1 NSS 1 11 to 24 in.(28 t6 61 cm)diameter - - 30 (76) 40 (102) For multiple nozzle protection of single fryers,see detailed '4 in.(10 cm)maximum fuel depth. 'Shelf can overhang burner(s)by maximum of 11 in. y information on pages 4-8 to 4-11 of manual. 16 in.(15 cm)maximum fuel depth. (28 cm)and height limitation of 18 in.(45.7 cm)from See Figure 1 for nozzle location. 6 Shelf can overhang burner(s)by maximum of 11 in. bottom of lowest part of shelf to the top of burner grate. Minimum chain broiler exhaust opening-12 in.x 12 in. (28 cm)and height limitation of 20 in.(51 cm)from bottom *Low Proximity (30.5 cm x 30.5 cm),and not less than 60%of internal of lowest part of shelf to the top of burner grate. **A back-shelf can only be utilized if the nozzle(s)is broiler size. installed below the shelf. JUJAIUSU7L R-102 RESTAURANT SYSTEM A Tyco/­tiane/Compan y NOZZLE COVERAGE/OVERLAPPING SUMMARY SHEET Width Length Nozzle Placement Min. Max. Nozzle Flow in. (cm) in. (cm) (See Manual Height Height -P'enum Type Points Max.Side Max.Side lur More Detail) in. (cm) in. (cm) Horizontal Protection Single Bank 1 N 1 48 (122) 120 (305) 0 in.to 6 in. (0 to 15.2 cm) 2 (5) 4 (10) from end of plenum Perpendicular Protection Single Bank 1 W 1 1 48 (122) 48 (122) 1 See Manual for more detail 1 (2.5) 20 (51) Horizontal Protection V-Bank 2 x 1 N 2 48 (122) 120 (305) 0 in.to 6 in. (0 to 15.2 cm) 2 (5) 4 (10) from end of plenum Horizontal Protection V-Bank 1 W 1 48 (122) 72 (183) 0 in.to 6 in. (0 to 15.2 cm) 1/3 the height of filter from end of plenum Perpendicular Protection V-Bank 1 W 1 1 48 (122) 48 (122) See Manual for more detail 1 (2.5) 20 (51) Nozzle Placement Duct Nozzle Flow Perimeter Diameter (See Manual Length Duct Type Points in. (cm) in. (cm) for More Detail) in. (cm) Single Nozzle 1 Flow Nozzle 1 W 1 50 (127) 16 (41) See Manual for more detail Unlimited Single Nozzle 2 Flow Nozzle 2W 2 100 (254) 31 7/8 (81) See Manual for more detail Unlimited Multiple Nozzle 2W+1 W 3 135 (343) 48 (122) See Manual for more detail Unlimited Multiple 2W Nozzle 2W I - >135 (343) >135 (343) 1 See Manual for more detail Unlimited R-102 OVERLAPPING PROTECTION The 245 nozzle, Part No.419340,must be used for"end of zone"protection, I tq and the 260 nozzle,Part No.419341,must be used for"zone"protection. 0-12 IN Appliance T COVER MUST NOT t ((0-305 mm) A pp Type Maximum Cooking Hazard INTERFERE WITH EDGE OF Fryer 34 in.(864 mm)Deep x 5.8 ft2(5388 cm2) DISCHARGEPATTERN I t1 40-45 IN Griddle 30 in.(762 mm)Deep x Unlimited Length 1 (1-1"1 m) Range 30 in.(762 mm)Deep x Unlimited Length I I Wok,Maximum 30 in.(762 mm)Diameter x 8 in.(203 mm)Deep 1 Wok, Minimum 11 in.(279 mm)Diameter x 3 in.(76 mm)Deep I ZONE Braising Pan/Tilt Skillet 34 in.(864 mm)Deep x Unlimited Length r Lava Rock Char-Broiler 26 in.(660 mm)Deep x Unlimited Length OW927 Charcoal Broiler 30 in.(762 mm)Deep x Unlimited Length (4 in.(102 mm)Maximum Fuel Depth) Mesquite Wood Broiler 30 in.(762 mm)Deep x Unlimited Length ZONE CENTER LINE (6 in.(152 mm)Maximum Fuel Depth) FIGURE 1 Gas Radiant Char-Broiler 36 in(914 mm)Deep x Unlimited Length Electric Char-Broiler 34 in.(864 mm)Deep x Unlimited Length See Figure 1 for nozzle location. Note:Group protection option is required for appliances on either side of an appliance(s)using dedicated protection-see manual for details. Overlapping System Piping Limitations Total Max.3/8 in. Max. Maximum System Flow Pipe No.of Elevation Cartridge Size Numbers Length Elbows Rise Size 3 Gal(11 L) 6 75 ft 25 loft LT-30-R (22.9 m) (3.1 m) 6 Gal(23 L) 12 75 It 25 loft Double Manifolded (22.9 m) (3.1 m) Tank 50 ft(15.2 m)maximum pipe from first to last nozzle. 50 ft(15.2 m)maximum pipe after the split on a split system. TYCO FIRE PROTECTION PRODUCTS Copyright @2011 Tyco Fire Protection Products ONE STANTON STREET All rights reserved. MARINETTE,WI 54143-2542 +1-715-735-7411 Form No.F-2005010-03 SUPPRESSIONRESTAURANT FIRE Data/Specifications FEATURES ■ Tested and Listed for Use with ANSUL R-102 and PIRANHA Restaurant Fire Suppression Systems Through Underwriters ^� Laboratories(UL/ULC),and LPCB(Loss Prevention Certification Board) ■ Hose Diameter of 1/2 in.(13 mm)and Length of 60 in. (1.5 m) ■ Two Male NPT Swivels Assembled b ed to Hose Ends for Easy Installation ■ Includes 3 ft(0.9 m)Long Restraining Cable ■ Includes Restraining Cable Hardware Kit for Various Mounting Options _ ■ Offers Convenience of Rolling Out Castered Appliances for Cleaning Without Disconnecting Agent Pipingr 008623 APPLICATION NFPA 17A Standard for Wet Chemical Extinguishing Systems requires that movable cooking equipment shall be provided with a means to ensure that it is correctly repositioned in relation to the appliance j discharge nozzle during cooking operations. In many cases,the appli- ance discharge nozzle is hard piped to the appliance and renders the i movement of the appliance difficult,requiring disconnection of the r discharge piping. The Agent Distribution Hose is designed for use with commercial kitchen appliances manufactured with or resting on casters(wheels/ T 17M. ,. rollers)that have hard piped fire suppression systems. DESCRIPTION The Agent Distribution Hose is a component of the suppression ' system that allows the appliance to be moved for cleaning y pp g purposes without disconnecting the appliance fire suppression discharge piping and ensures positive positioning of the appliance nozzle. The hose features 1/2 in.(13 mm)swivel connectors which reduce stress at both ends of the hose connector.An outer coating inhibits growth of bacteria,mold and mildew on the discharge hose. Underneath the covering,the hose is comprised of heavy-duty,flex- ooss2a ible,corrugated 304 stainless steel tubing.A tightly woven stainless steel braid prevents corrugations from stretching as the appliance is ORDERING INF' moved.The temperature range in which the agent distribution hose will function properly is 32 OF to 130 OF(0°C to 54°C).The hose must Part No. Description Shipping Weight not be kinked,twisted,or have sharp bends when installed or when 435982 Agent Distribution Hose and 3.5 lb(1.6 kg) equipment is pulled away from the wall.The hose must also not be Restraining Cable Kit— concealed within or run through any wall,floor,or partition,and must Consists of a 5 ft(1.5 m)long not have any direct exposure to excessive heat or radiant flame from Agent Discharge Hose,a 3 ft(0:9 m) the cooking appliances. long Restraining Cable,and a The hose assembly includes a restraining cable kit to limit the appli- Restraining Cable Hardware Kit ance movement within the range(length)of the flexible hose.The agent discharge hose can be easily installed at initial installation or as a retrofit to your current fire suppression system. tycc Copyright 02011 Tyco Fire Protection Products Fire Protection One Stanton Street +1-715-735-7411 Ail rights reserved. Products Marinette,WI 54143-2542 www.ansul.com Form No.F-2010214-01 ISH I A PJ ANSULEX LOW pH LIGUID FIRE SUPPRESSANT Data/Specifications PERFORMANCE ■ Fast Flame Knock-Down and Securement of Grease-Related Fires When used in the ANSUL R-102 restaurant system,ANSULEX Low ■ Provides a Cooling Effect Which Further Enhances Its Ability to pH Liquid Fire Suppressant is extremely effective on fires in restaurant Prevent Reflash ventilating equipment—hoods and ductwork,as well as in a variety of cooking appliances—deep-fat fryers,griddles,range tops,and several ■ Designed for a Wide Variety of Restaurant Hazards types of broilers and char-broilers. ■ Listed by Underwriters Laboratories,Inc.(UL)as Part of the R-102 As the agent is sprayed in fine droplets(atomized)onto an appliance Restaurant System grease fire,it provides excellent flame knock-down,surface-cooling,and ■ Ease of Recharge and Post-Fire Cleanup fire-securing capabilities.When the agent reacts with the hot grease,it ■ Non-Corrosive forms a layer of foam on the surface of the fat.This soap-like blanket of foam acts as an insulator between the hot grease and the atmosphere, helping to prevent flammable vapors from escaping and reducing the chance for flame reignition. APPLICATION Post-fire cleanup can be readily accomplished by flushing the area with water or steam. ANSULEX Low pH Liquid Fire Suppressant is designed for use only in Because of the composition of ANSULEX Low pH Liquid Fire ANSUL R-102 restaurant fire suppression systems.This"liquid"agent Suppressant,it is compatible with metals commonly found in restaurant will combat grease-related fires as found in restaurant appliances and kitchen environments(i.e.,stainless steel,aluminum,galvanized metal, ventilating equipment. It should not be used for fires involving energized mild steel,copper and brass). electrical hazards. APPROVALS AND LISTINGS ANSULEX Low pH Liquid Fire Suppressant is a specially-formulated, ANSULEX Low pH Liquid Fire Suppressant has been tested,and is aqueous solution of organic salts.The agent is pre-mixed,eliminating listed with Underwriters Laboratories,Inc.(EX-3470)as part of the the need for dilution before system charging.When used as an extin- ANSUL R-102 Restaurant Fire Suppression System. guishing agent,it will produce no toxic by-products. ORDERING INFORMATION AGENT PROPERTIES ANSULEX Low pH Liquid Fire Suppressant is available in sealed Appearance.................Color-Coded Fluorescent Yellow-Green containers. Storage Life........ .........12 Years Part No.79694 1.5 gallon(5.7 L) Refractive Index .............1.4040 Part No.79372 3.0 gallon(11.4 L) Freeze Point................-40 OF(-40°C) Recharge services are available from authorized ANSUL distributors. Boiling Point ................230 OF(110°C) Specific Gravity..............1.32 Kinematic Viscosity...........5.26 centistokes pH .. . .....................7.7-8.7 Note: Care should be taken when handling the agent. If contact is made with the eyes or skin,flush with water. If the agent is swallowed,dilute with water or milk and contact a physician. tit/Cc One Stanton Street 715-735-7411 Copyright 02010 Tyco Fire Suppression 8 Building Products Fire Suppression All rights reserved. &Bui/ding Products Marinette,WI 54143-2542 www.ansul.com Form No.F-9140-04 1.011 MODEL MODEL Da •' � • MODEL SL FUSIBLE LINKS ■ Tested and Listed for use with ANSUL R-102 and PIRANHA Restaurant Fire Suppression Systems,and the 1-101 Industrial Fire Suppression System through Underwriters Laboratories(UUULC) ■ Manufactured and tested in accordance with the applicable stan- dards of Underwriters Laboratories ■ Designed for straight pull load applications ■ Fixed temperature releasing device Model SL ■ Maximum continuous load of 50 lb(22.7 kg) ■ Minimum continuous load of 3 lb(1.4 kg) } e ■ Color-coded for easy temperature rating identification Model HL ■ Maximum continuous load of 40 lb(18.1 kg) ■ Minimum continuous load of 5 lb(2.3 kg) 008984 MODEL HL FUSIBLE LINKS DESCRIPTION The Model SL and Model HL Fusible Links are fixed temperature releasing devices that are thermally actuated.They are tested and listed for use with ANSUL restaurant and industrial fire suppression systems through Underwriters Laboratories(UUULC). The fusible links are designed for straight pull load applications.The SL G link can withstand a maximum continuous load of 50 lb(22.7 kg)and a - minimum continuous load of 3 lb(1.4 kg).The HL link can withstand a maximum continuous load of 40 lb(18A kg)and a minimum continuous load of 5 lb(2.3 kg). Both the SL and HL links operate in the same manner.When the fusible alloy melts due to exposure to heat,the fusible assembly - compresses,allowing the assembly to release from between the two Iv _ 1 halves of the fusible link.The two halves of the link are then separated by the tension force exerted by the continuous duty load. �E uSa APPLICATION _ 008983 The fusible links are installed over cooking appliances and in the ducts of kitchen cooking equipment in restaurant fire suppression systems. They are also installed in vehicle and open face paint spray booths, and in total flooding/local applications in industrial fire suppression systems. The links must be installed and maintained in compliance with the applicable standards of the National Fire Protection Association (NFPA),in addition to any other authorities having jurisdiction.Failure to do so may impair the performance of these devices. Fusible links installed per NFPA 96,"Standard for Ventilation Control Fire Protection of Commercial Cooking Operations,"are to be inspected and replaced in accordance with NFPA 96. For installations other than per NFPA 96,the applicable NFPA Standard and supporting technical manual recommendations must be followed. Note: No attempt is to be made to disassemble,repair,or clean a Model SL or HL fusible link.The complete assembly must be replaced if there is any indication of potential malfunction. APPLICATION(Continued) MODEL SL FUSIBLE LINK Maximum Link Allowable Temperature Temperature Rating Exposure Part o. Color of Link - 439241 165 (74) 100 (38) Black 439242 212 (100) 150 (66) White 439243 280 (138) 225 (107) Blue 439244 360 (182) 290 (143) Red 439245 450 (232) 360 (182) Green XXX°F7XXX°G n° A ne , ASSEANI LE® IN USA° 1.59 IN. (40 mm) 2.34 IN. (59 mm) 008968 MODEL HL FUSIBLE LINK Link Temperature Maximum Allowable Rating Temperature Exposure Part No. °F CC) OF (°C) 439234 165 (74) 100 (38) 439235 212 (100) 150 (66) 439236 280 (138) 225 (107) 439237 360 (182) 290 (143) 439238 450 (232) 360 (182) 439239 500 (260) 400 (204) 1.14 IN. 0.31 IN. (29 mm) (8 mm) CDx* X �_ 0 �_ 0.761N. � jam^ (19mm) A I �t�fl! 11 ���111 ((// 008985 0.64 IN. (16 mm) 000171 2.23 IN. �- (57 mm) tYCG Copyright 0 2012 Tyco Fire Products LP. One Stanton Street +1-715 735 7411 All rights reserved. Marinette,WI 54143-2542 www.ansul.com Form No.F-2011272 MECHANICAL SEALING ADAPTORS FOR RESTAURANT FIRE SUPPRESSION SYSTEMS Data/Specifications APPLICATION ■ Weld-tight seal ensures structural integrity and eliminates leakage Supply and detection lines with Surface nozzles in overhead fill "Quik-Seal"version accepts threaded cut pipe or conduit pipe adaptor shown looking position with adaptor. ■ "Compression-Seal"version is a straight-through design—eliminates down on top of hood. cutting and threading of pipe or conduit ■ Tested and listed with Underwriters Laboratories ■ Solid machined steel for maximum strength and tolerance of high temperatures ■ Pressure tested to 5,000 psi(34,475 kPa) ■ Chrome-plated for corrosion resistance and appearance ■ Available in common sizes used in installation ■ Simple and inexpensive to install F y The NFPA 96 Standard establishes minimum construction requirements 007328 De7329 for the hood and duct in commercial kitchen ventilating systems.One of the requirements states that all seams and joints shall be sealed by a liquid-tight,continuous external weld or listed mechanical devices ORDERING providing a liquid-tight seal. ANSUL®mechanical GASKET Tf LOCK Description Part No. sealing adaptors are WASHER 1/4 in."Quik-Seal"Adaptors(Package of 24) 78196 such a mechanical k-.-*— DUCT 3/8 in."Quik-Seal"Adaptors(Package of 24) 77285 means of producing 1/2 in."Quik-Seal"Adaptors(Package of 24 77287 weld-like,liquid-tight ADAPTOR P ( 9 ) seals around pipe and 3/4 in."Quik-Seal"Adaptors(Package of 24) 77289 conduit penetrations I 1/4 in."Compression-Seal"Pipe Adaptors(Package of 24) 79149 when installing fire 3/8 in."Compression-Seal"Pipe Adaptors(Package of 24) 79151 suppression systems in 1/2 in."Compression-Seal"Pipe Adaptors(Package of 24) 79147 hoods and ducts. 1/2 in."Compression-Seal"EMT Conduit Adaptors 79153 The"Quik-Seal"adaptor PIPE (Package of 24) accepts cut pipe or conduit with threaded ends(Figure 1).The FIGURE 1 "Compression-Seal" 004216 adaptor is a straight it's through design requiring GASKET LOCK 6 no cutting and threading /WASHER of pipe or conduit COMPRESSION �/ NUT (Figure 2). GASKET . These adaptors provide SEAL . NUT ADAPTOR the structural integrity BODY and stability of a welded 0�2 joint without the cost or y inconvenience of provid- "QUICK-SEAL" "COMPRESSION-SEAL" ing for in-field welding. ADAPTORS ADAPTORS Unlike torches and tanks,ANSUL mechani- PIPE cal sealing adaptors can �— DUCT be easily carried and FIGURE 2 install in minutes with W4217 standard wrenches. ANSUL is a trademark of Ansul Incorporated or its affiliates. ISI.IANWL]. ( *�CD Ansul Incorporated 715-735-7411 Marinette,Wl 54143-2542 www.ansul.com Copyright�Y200Form No.F-86173-3